Table 4. Effect of feeding persimmon peel on amino acid composition of egg

Amino acids	Control	2%	5%	P-value
Asp	1.19±0.03	1.16±0.01	1.15±0.01	0.252
Thr	0.59±0.01	0.58±0.01	0.57±0.01	0.296
Ser	0.92±0.01	0.9±0.01	0.89±0.01	0.281
Glu	1.53±0.03	1.48±0.01	1.46±0.01	0.136
Gly	0.39±0.01	0.38±0.00	0.38±0.01	0.211
Ala	0.66±0.01	0.64±0.01	0.63±0.01	0.207
Val	0.65±0.01	0.62±0.02	0.61±0.01	0.202
Ile	0.46±0.01	0.44±0.02	0.44±0.01	0.491
Leu	0.95±0.01	0.92±0.03	0.92±0.02	0.618
Tyr	0.43±0.01	0.42±0.01	0.43±0.01	0.735
Phe	0.59±0.01	0.59±0.03	0.61±0.03	0.898
Lys	0.84±0.01	0.82±0.02	0.82±0.01	0.708
His	0.28±0.00	0.27±0.01	0.27±0.00	0.447
Arg	0.73±0.01	0.71±0.02	0.71±0.01	0.507
Pro	0.41±0.01	0.43±0.01	0.41±0.01	0.532

Mean±SEM (n=3).
There was no significant difference of amino acid composition between each group.
Control, basal diet group; 2%, 2% persimmon peel diet group; 5%, 5% persimmon peel diet group.